Recipe by CulinaryQueen
Came up with this after looking at several other recipes. Chicken was tender and quite tasty.
Top Review by Babsygirl
The first time I made this, I made it exactly as the recipe called, using jalapeno mustard. We thought it was great. I was ready to make it today and did not have orange marmalade so I used dijon mustard and jalapeno jelly. Absolutely awesome! My husband kept dipping the sauce out and finished every last drop! I will do it that way again.
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons mustard (see note at end of directions)
- 2 teaspoons orange marmalade
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon chili pepper flakes
- 2 garlic cloves, minced
- 1⁄2 cup chicken stock (cube is fine)
- 2 -3 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1⁄2 cup flour
- salt and pepper
Directions See How It's Made
- In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
- Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
- Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
- Remove chicken to plate and pour sauce over top and serve.
- *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.